Food Preparation Survey Etiological Agents Flashcards Preview

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Flashcards in Food Preparation Survey Etiological Agents Deck (6):
1

Staphylococcus aureus

- pathogenesis from heat-stabile toxin. Can cause vomiting and diarrhea.The incubation period is approximately 2-6 hours later. Can get from pastries, meat etc. if these are left unrefrigerated for four or more hours. This provides the organism with an opportunity to grow and produce toxin

2

Salmonella spp.

pathogenesis from infection. The incubation period is 12-36 hours after ingestion. Symptoms include diarrhea, G.I. pain and fever. Poultry, fish, meat not cooked properly, unpasteurized milk and fecal contamination can be sources of infection.

3

Shigella spp.

pathogenesis from infection. The incubation period is 24-72 hours after ingestion. Symptoms include diarrhea and fever. Poultry, fish, meat not cooked properly, unpasteurized milk and fecal contamination can be sources of infection.

4

Campylobacter jejuni

pathogenesis from infection. The incubation period is 2-5 days after ingestion. Symptoms include diarrhea, cramps and fever. Poultry, fish, meat not cooked properly, unpasteurized milk and fecal contamination can be sources of infection.

5

Escherichia coli

pathogenesis from infection. The incubation period is 3-4 days after ingestion.
Sometimes they appear after 1 day and sometimes as long as 10 days. Symptoms include
watery and/or bloody diarrhea, severe abdominal pain, mild fever and possibly anemia.
Undercooked contaminated meat, unpasteurized milk and juice and leafy green vegetables can
be sources of E. coli infection.

6

Clostridium botulinum

pathogenesis from heat-labile toxin. The incubation period is variable, anytime from hours to days. Symptoms include nausea, vomiting, abdominal cramps, paralysis
and respiratory failure. Home canned foods can be a source of botulinum toxin. The organism can grow in this anaerobic environment and produce its toxin.